where the image is meant to titillate and inspire the cook
The combination of chewy noodles, fresh toppings, and savory sockeye salmon makes Salmon Noodle Soup extra satisfying and flavorful. Adding tofu enhances the dish by boosting protein while keeping it light and silky.
The miso-based dashi broth creates a soup that is both dynamic and complex. Butter in the broth gives the soup a rich, luxurious texture while sansho pepper adds a unique citrusy, tingly heat that pairs beautifully with the umami-rich broth, salmon, and tofu.
Back in May, I prepared this traditional Madagascan recipe after seeing it in the magazine. Originally a vegetarian entrée, I added some beautiful seared dayboat scallops to make a more substantial meal.
This dish reflects the influence of Indian, African, and Southeast Asian culinary traditions on Madagascar’s cuisine.
Ultra-comforting with a bold flavor from warm earthy turmeric and umami-rich cooked tomatoes, it was a big hit, so I am definitely not surprised that it took the No. 1 spot for Food & Wine’s recipe of the year.
The natural sweetness of the scallops, the rich creaminess of the coconut lentils, and the nutty chewiness of the brown basmati rice come together to create a colorful dish that is both sophisticated and wholesome. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.
“In this vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and garlic give this dish a cozy savoriness, while the mix of ground cayenne and black pepper adds a subtle heat on the back end. A hint of lemon zest and juice adds just the right amount of acidic brightness, rounding out every bite.”
The natural sweetness of the scallops, the rich creaminess of the coconut lentils, and the nutty chewiness of the brown basmati rice come together to create a colorful dish that is both sophisticated and comforting. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.
Day-boat scallops are harvested from fishing trips that return to port the same day. This is key to their pure, unadulterated flavor as they do not need to be stored on ice at sea for extended periods. Additionally, they are not treated with sodium tripolyphosphate, a common preservative that can degrade the quality of scallops by making them waterlogged and altering their texture and flavor.
Coconut Lentils are a flavorful and aromatic base for the scallops. The red lentils are cooked with coconut milk, which imparts a creamy texture and rich flavor. Turmeric brings warm, earthy flavors and a vibrant hue. Tomatoes, garlic, and onions add depth and savory notes, while lemon and ginger provide bright, zesty accents. Thinly sliced red chile adds the contrasting spicy element while mixed herbs contribute freshness and complexity to the dish.
Steamed Brown Basmati Rice accompanies the dish, providing a nutty flavor and chewy texture that pairs well with the creamy lentils and tender scallops.
I’ve got more of that beautiful Italian Basil from my local urban indoor Frontier Farms. So I’m putting it to good use in a Ginger Basil Martini, a flavorful and refreshing cocktail that combines the zesty and spicy notes of ginger with the aromatic and herbaceous qualities of basil.
Domaine de Canton ginger liqueur is made with a combination of ginger, honey, herbs, and vanilla, which contributes to its sweet and spicy flavor profile. The sweetness from the honey, along with the natural sugars in the ginger, gives the liqueur its distinctively sweet character so there is no need to add any additional sugar or simple syrup to this cocktail.
1 1/2 oz. French Ginger Liqueur (Domaine de Canton)
1/2 oz. Fresh Lemon Juice
5 Italian Basil Leaves (Frontier Farms)
2 oz. Vodka (Tito’s Handmade Vodka)
Basil Sprig and Lemon Wedge for Garnish
Place ginger liqueur, lemon juice, and basil leaves in a cocktail shaker. Muddle well. Let sit to infuse for 5 minutes. Add vodka and plenty of ice. Shake vigorously to well-chill.
Strain into a martini glass. (OK to have flecks of basil). Garnish with basil sprig and lemon wedge.
Nibble on the fragrant basil while sipping on your martini! À votre santé!
Evolving Manhattan Cocktail (Impress your friends with this cocktail!)
Julia Child’s Upside-Down Martini
Kick back and relax poolside under the bright Vegas skies while sipping on a Fabulous Vegas-Style Margarita. Groove to the smooth sounds of crooners Dean Martin and Frank Sinatra. Enjoy dinner crafted by one of the dozens of celebrity chefs, take in a show. Later in the evening, cruise the casinos and let Luck Be A Lady Tonight!
My original Poolside Signature Cocktail is the marriage of a Ginger Margarita and a Prickly Pear Margarita.
Tequila, orange liqueur, lime, and salt are all it takes to make the perfect classic margarita… but substitute Domaine de Canton ginger liqueur for the usual Triple Sec or Cointreau and add an ounce of the fabulous desert-born, magenta-hued prickly pear cactus syrup…and Viva Las Vegas My Friends!